Cinnamon Caramel Corn

Needed a little something extra for the upcoming Superbowl, so we threw together this easy cinnamon caramel corn. I found the original recipe over on the Plain Chicken blog. Only changes I made were to up the amount of pecans (my dad gave us a few bags of his pecans when we visited at Christmas. They are sooooo good!) and I substituted Splenda brown sugar for regular brown sugar.


For the popcorn I used our Whirley-Pop stovetop popper and some Blue Heron popcorn from Fireworks Popcorn. We love their popcorn. They have a great variety, and the best thing is you don't need to put anything on it (well, unless you want cinnamon caramel corn!). Their popcorn is awesome just popped, right out of the bowl.

Makes: 12 cups, about 4 servings
Prep time: 5 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 12 cups popped popcorn (about 1/2 cup of kernels, or 2 batches in the Whirley-Pop)
• 1 cup pecan halves, roughly chopped (or 2 cups if you desire!)
• 1 cup brown sugar Splenda
• 3/4 t cinnamon
• 1/4 cup karo syrup
• 1 stick butter
• 1 t vanilla
• 1/2 t baking soda

1. Preheat oven to 250° F.

2. In a large bowl combine the popcorn and pecans.

3. In a separate microwave-safe bowl combine the brown sugar and cinnamon. Cut butter into chunks and place on top. Pour in syrup and microwave for 30 seconds, then stir to combine.

4. Return to microwave and heat for 2 more minutes. Remove (be careful as the bowl will be hot!) and stir and microwave for another 30 seconds.

5. Add in vanilla and baking soda and stir to combine until mixture has risen and is foamy.

6. Pour mixture over popcorn and mix very until the popcorn is well coated.

7. Spread popcorn mixture over foil-lined pan and place in oven. Bake for 30 minutes, stirring every 10.

8. Cool and serve.